tofu banh mi with pickled vegetables and sriracha mayonnaise

The Banh Mi–meaning “wheat bread” in Vietnamese–originated in Vietnam in the late 19th century.

By: Anna Becker / 10/12/2015 /

It combines French and Vietnamese influences in one sandwich: a fluffy baguette with pickled vegetables, a slab of liver pâté or marinated meat. Our Banh Mi is a vegetarian spin on the original. We’ve seasoned tofu with a sweet-salty marinade and quick-pickled our own veggies. We think this sandwich offers the best range of flavors and textures, from the fresh crunch of carrots and handful of leafy herbs to the creamy sriracha mayonnaise and sturdy ciabatta roll. Cook, relax and enjoy!

Marinate tofu Peel and finely chop garlic. Place in a baking dish with 1 tablespoon olive oil, soy sauce, and a few grinds of pepper. Add tofu slices and flip over so they are fully coated. Let the tofu marinate for at least 15 minutes.

Cook tofu Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Remove tofu from marinade (reserve marinade) and add to skillet. Cook until golden brown and caramelized, about 3 minutes. Flip slices over and cook for 3 minutes. Scrape in marinade; remove from heat.

Toast rolls Preheat broiler with rack 4 inches from heat source. Cut rolls in half through the middle and open on a rimmed baking sheet. Broil until toasted, about 1 minute.

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